1 c Butter; melted
3 c Chopped onions
3 c Minced celery
16 sl White bread, dried
- broken into small pieces
6 tb Minced fresh sage; -=OR=-
3 tb -Dried sage leaves
1 c Minced fresh parsley
2 ts Salt; or to taste
1 ts Freshly ground black pepper
- or to taste
2 c Broth; or less
-(turkey, giblet or chicken)
PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add
onions and celery and cook, stirring often, over
moderate heat until vegetables are soft but not
browned. In large bowl, combine dried bread, sage,
parsley and salt and pepper. Add onion and celery
mixture and remaining melted butter. Toss until well
mixed (using your hands works best for mixing). Add
broth slowly, a little at a time, while tossing
mixture to moisten thoroughly. Take care to add only
enough liquid to moisten or stuffing will become
sodden. To test stuffing in order to see if seasonings
are correct, melt a little butter in small skillet.
Add rounded tablespoon of stuffing to skillet and stir
until lightly golden. If it needs a more lively
flavor, add more sage, onions or celery. Makes Enough
for 16-Pound Turkey
